Cake Recipes

Frannie answers:

Look at Recipezaar online

Frannie answers:

Roman meal is whole wheat grains used for making breads and cereals

Frannie answers:

6 in will work but you might have enough for 3 pans do not it will make enough for 4

you might go to wilton.com to check batter amount for the pan

Frannie answers:

Check in specialty or fancy grocery stores near you. Many have cake mixes that are dairy free and gluten free. Whole Foods, Trader Joes and many “organic” stores will carry them.

Instead of a cake, could you just make a fruit sorbet for her to have? Mold it to look like a little cake?

Http://dairyfreecooking.about.com/od/cakes/Cakes.htm

http://mudspice.wordpress.com/2007/08/11/cupcake-recipe-gluten-free-egg-free-dairy-free-sugar-free/

Since the cake will be just for Sally, could you substitute breastmilk for any milk called for in regular recipes? Just a though.

This website looks interesting:
http://www.kidswithfoodallergies.org/recipes.html?gclid=CNWG1–KupoCFQoMDQod-ktccQ

Frannie answers:

Too Much Chocolate Cake

1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Satiny Chocolate Glaze
3/4 cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract

1. In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
2. Spread warm glaze over top of cake, letting it drizzle down the sides.

Frannie answers:

This was all I could find

Jenny Lind cake

It is the basic1,2,3,4 cake found in most cookbooks or on the box of cake flour. Divide into three layers & to one add 1 cup of chopped raisins & 1/2 teaspoon of either apple pie spice or pumpkin pie spice. It is a stack cake & add 2 ladles of brandied peaches in between the layers.

**If stuffing with meat & veggies – I would suggest using veggies & meat you like but use bisquik or corn muffin mix instead of a “cake” batter

HTH

Frannie answers:

I just used a regular cake mix, not chocolate, and they loved it. Good job on sticking to the training. It all takes time, but if you stick to it and don’t quit, you get there.

Frannie answers:

Coffee Cake

1/3 cup granulated sugar
2 tablespoons instant coffee crystals
1 1/2 teaspoons ground cinnamon
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 egg, slightly beaten
1 cup plain yogurt
3 tablespoons butter, melted
1 teaspoon vanilla
1/4 cup chopped walnuts
2 teaspoons instant coffee crystals
2 teaspoons milk
1/3 cup sifted powdered sugar

55 minutes 25 mins prep

Preheat oven to 350.
Grease the bottom and 1/2 inch up the side of an 8x8x2 inch baking pan.
In a small bowl, stir together the 1/3 cup granulated sugar, the 2 tablespoons coffee

crystals, and cinnamon.
For batter: In a large bowl, stir together flour, 1/2 cup granulated sugar, baking powder,

baking soda, and salt.
In another bowl, combine egg, yogurt, melted butter, and vanilla. Add yogurt mixture to

flour mixture; stir until moistened.
Spread half of the batter in prepared pan. Sprinkle with half of the coffee mixture.
Repeat layers. Using a knife, swirl batter slightly. Sprinkle with walnuts.
Bake about 30 minutes or until a toothpick inserted in the center comes out clean.
For icing: In a small bowl, stir the 2 tsp coffee crystals into the milk until dissolved. Stir in

powdered sugar until smooth.
Drizzle over coffee cake. Serve warm.

Frannie answers:

I didn’t find the one with coconut, but I did find this one
OKIE CAKE

2 c. Sugar
4 tbsp. Cocoa
1/2 c. Butter
1/2 tsp. Vanilla
1/2 tsp. Salt
2 c. Flour
1 c. Water
1/2 c. Shortening
1/2 c. Buttermilk
2 eggs
1 tsp. Baking soda

FROSTING:

1 cube butter
4 tbsp. Cocoa
1 tsp. Vanilla
1 c. Chopped walnuts
6 tbsp. Milk
1 box powdered sugar

Cake: Mix flour and sugar together; set aside.

Melt shortening and butter in saucepan. Add water and cocoa. Bring to a boil.

Pour over flour and sugar. Add buttermilk, eggs, soda, salt and vanilla. Mix together well.

Pour in ungreased jelly roll pan.

Bake at 400 degrees for 20 minutes. Do not overbake. Frost with the following while cake is still hot.

Frosting: Bring cocoa, butter and milk to a boil. Add sugar, nuts and vanilla. Spread on hot cake. Great for potlucks.

Frannie answers:

Here ya go

CHOCOLATE COKE CAKE

2 c. Flour
2 c. Sugar
2 sticks butter
3 tbsp. Cocoa
1 c. Coke
1/2 c. Buttermilk
1 tsp. Vanilla
1 1/2 c. Mini marshmallows
2 eggs

Blend flour and sugar in a bowl. Combine butter, cocoa, and Coke in pan; bring to boil. Pour into flour mixture and mix well. Combine buttermilk, soda, vanilla, marshmallows, and eggs. Add to above mixture. Bake in greased and floured 9 x 13 inch pan at 350 degrees for 30-35 minutes.

CHOCOLATE COKE CAKE ICING

1/2 c. Butter
6 tbsp.Coke
3 tbsp. Cocoa
1 box powdered sugar
1 c. Nuts
1 tsp. Vanilla

Ice cake while still hot.

Frannie answers:

I found one only yesterday by Googling “Chocolate Cakes” and found one called “Death by chocolate” which I then went on to make, complete with the chocolate fudge icing recipe which was a bit down the page.
Apart from the usual flour, sugar and eggs, all you’ll need is a couple of spoonsful of lemon juice to sour some milk with, some cocoa powder (NOT drinking choc!) and some plain chocolate.
All I can say is WOW! – and for once, where the recipe said “…and bake for 1h 20mins” it was RIGHT – so many times I find a lovely recipe which says bake for 20-25 minutes or until well risen (etc) only to find that it REALLY takes over an hour!

Frannie answers:

What about strawbeery cheesecake? You coul make pretty designs on it using the strawberries

http://allrecipes.com/Recipe/Strawberry-Cheesecake/Detail.aspx

strawberry shortcake- for the frosting, use crushed up oreos and whipped crream to make the frosting.

Http://allrecipes.com/Recipe/Strawberry-Cake-from-Scratch/Detail.aspx

chocolate cake

http://allrecipes.com/Recipe/Crazy-Chocolate-Cake/Detail.aspx

you can stick chocolate chip cookies around the cake. Add ribbons to the sides. Make it heart shaped. Use differrent color frosting.

Frannie answers:

Make one from the box.
All you need is some eggs, water, spoon to mix, cake pan and an oven …plus the box of cake ingredients of course.

It’s simple, easy, and tastes good : )

Frannie answers:

EASY RED VELVET CAKE

1 box Duncan Hines Butter cake mix, or a yellow cake mix
1 tsp. Cocoa
1 tsp. Vanilla
1 c. Buttermilk
1 bottle red cake coloring
1 stick butter
3 eggs
1 tsp. Soda
1 tbsp. Vinegar, white

Mix cake mix with cocoa.

Add vanilla, buttermilk, cake, coloring, butter, and eggs; blend until moistened.

Add soda, vinegar, and mix into cake mixture; beat 4 minutes at medium speed.

Bake at 375 degrees in layer pans, 25-30 minutes.
————
Red Velvet Cake

2 tablespoons unsweetened cocoa powder
2 ounces red food coloring
1 cup buttermilk
1 teaspoon salt
1 teaspoon vanilla extract
1 cup oil
1 1/2 cups white sugar
2 eggs
2 1/2 cups all-purpose flour, sifted
1 1/2 teaspoons baking soda
1 teaspoon white vinegar
ICING
1 cup milk
5 tablespoons all-purpose flour
1 cup white sugar
1 cup butter
1 teaspoon vanilla extract

Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C). Make a paste of cocoa and food coloring. Set aside.
Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the oil and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.

Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve.

To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.

Hth! =)

Frannie answers:

Low Fat Chocolate Cake

1 1/4 cups all-purpose flour
1 cup sugar
1/2 cup baking cocoa
1/4 cup cornstarch
1/2 teaspoon baking soda
1/2 teaspoon salt
4 egg whites
1 cup water
1/2 cup corn syrup
2 teaspoons confectioners’ sugar

In a bowl, combine the first six ingredients. In another bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients. Pour into a 9-in. Square baking pan coated with nonstick cooking spray. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Dust with confectioners’ sugar.

Frannie answers:

My husband and I have to watch what we eat. He has cholesterol issues and I have to cut back on sugar and salt. Anyway, I’ve just recently learned to tweak a box mix to make a wonderful cake: Any flavor mix(we will say yellow for the example). To your mixing bowl, add the mix, ONE egg, One and a fourth cup water, about 4oz. Applesauce(I use the little individual cups with cinnamon), about a teaspoon of cinnamon. Beat at med. Speed for two minutes. I then fold in a hand full of chocolate chips(made a spice cake yesterday and put in some raisins that I soaked in water)Be sure to flour your chips so they won’t sink to the bottom of the cake. Pour cake in to pan(I used a Bundt)If it’s a dark pan, cook at 325 for about 40 to 46 minutes(depending on your oven)Just follow the cooking instructions on the back of the box. This makes the most wonderful, soft cake.

Frannie answers:

I add a can of drained, crushed pineepple to the boxed mix… Its moist, and very yummy!

Frannie answers:

Party Cake Recipe
Dog Party Cake Ingredients

2 Cups Rice Flour
1/2 Teaspoon Baking Powder
5 Ripe Bananas or 1 1/2 Cups Unsweetened Canned Pumpkin
Enough liquid so that the mashed bananas will add up to 1 1/2 cups. Instead of bananas, use canned pumpkin. You can use the bananas with canned pumpkin as the liquid.
2 Tablespoons Butter or Vegetable Oil
Optional: 1 Tablespoon Honey or Mollasses. No honey for puppies.
Dog Party Cake Instructions

Preheat the oven to 350 degrees Fahrenheit and lightly grease a small loaf pan.
Mash the ripe bananas and add the liquid or canned pumpkin. Blend in the honey.
In another bowl, blend the flour and baking powder. Cut the butter or oil into the dry ingredients.
Add the liquid ingredients to the flour mixture and blend well.
Pour the batter into the pan.
Bake for thirty minutes or until it is done.

To make a natural carob frosting, mix six tablespoons of dry milk with four tablespoons of carob powder. Blend in four tablespoons of molasses. Blend in two teaspoons of butter, oil or fat. Add enough milk, gravy or broth to make the mixture creamy. Frost the dog cake when it is cool.

Frannie answers:

I make my dog a cake out of egg, dog food and tuna. Then i top it with dog treats to make it look special. He and the kitty share it. They are friends

Frannie answers:

Try this website.

Http://www.dogbirthdaysandparties.com/dogbirthdaycakerecipe.htm

I make my dogs the ginger banana and they LOVE IT.

But wanna know what its alot cheaper if you just make a regular cake and slip her a tiny piece, 1 tiny piece won’t kill her and she’ll enjoy it alot more(;

OR petsmart or local pets stores have already made birthday dog cakes for sale its a giant cookie ! :]

Frannie answers:

Form a pound of ground beef into a cake layer shape (doing this in a pie pan or round cake pan is easiest). Do the same in another pan with ground chicken or turkey, pressing so that it will wind up in one big hamburger-like piece when baked. Bake at 350 until cooked through. Remove any excess grease with a turkey baster and discard. Refrigerate until firm. Soften a brick of cream cheese, about 20 seconds at a time in a microwave, until it’s easily spreadable. Spread a thin layer on one of the meat discs. Stack the other on top. Frost the whole outside with a thin layer of cream cheese and refrigerate until set. It’s rich, so only give a small piece at a time.

You can also do a third layer with canned salmon as well, if you would like. You’d just take a large can of salmon, drain and pat dry, and mix with some beaten egg and (since your dog has issues with grain), some mashed potatoes to help hold it together. Again, press into a layer cake pan, and bake until set in the center. This should be the center layer if you do it, as it can be a bit crumbly and make the top difficult to frost neatly with the cream cheese, and isn’t stable enough to be on the bottom.

Frannie answers:

No… Google it… But i love that you love your dog so much!!!
HAPPY BIRTHDAY!!

Frannie answers:

Bacon Chicken Layer Cake
This recipe makes a real layer cake! Chicken, bacon and yogurt provide aromas that drive dogs crazy for this cake.

3 cups flour
1 T. Baking powder
1/2 cup margarine, softened
6 eggs, beaten
1/2 cup corn oil
2 jars strained chicken baby food
2 cups finely shredded carrots
plain or vanilla yogurt
2 or 3 strips of bacon, fried crisp, then crumbled, or use bacon-flavored jerky strips, cut into bits.
Generously grease and flour two 8″ round cake pans; set aside. Combine flour and baking powder; set aside. In a mixing bowl, beat softened margarine until smooth. Add eggs and corn oil; mix well. Add strained chicken, and shredded carrots and mix until smooth. Add flour mixture and mix thoroughly. Pour batter into the 2 prepared 8″ cake pans. Bake at 325° for 60 minutes. Let cool for a few minutes before removing from pans. Cool completely on wire racks.

Place one layer on a serving plate and spread yogurt over top. Place second layer on top, then spread yogurt on top and sides of entire cake. Sprinkle crumbled bacon or bits of jerky strips over top. Use “Pupperoni” sticks for candles.

OR

Peanut Butter Carrot Cake
Naturally sweet, colorful and flavorful, this cake is simple and easy to make. Great for Fall.

1 cup flour
1 tsp baking soda
1/4 cup peanut butter
1/4 cup vegetable oil
1 cup shredded carrots
1 tsp. Vanilla
1/3 cup honey
1 egg
Mix flour and baking soda. Add remaining ingredients. Pour into greased 8″ round cake pan and bake at 350° for 30 minutes. Let cool. Puree cottage cheese in blender for icing. Decorate with more peanut butter and carrots.

——————————————————————————–

Bacon Chicken Layer Cake
This recipe makes a real layer cake! Chicken, bacon and yogurt provide aromas that drive dogs crazy for this cake.

3 cups flour
1 T. Baking powder
1/2 cup margarine, softened
6 eggs, beaten
1/2 cup corn oil
2 jars strained chicken baby food
2 cups finely shredded carrots
plain or vanilla yogurt
2 or 3 strips of bacon, fried crisp, then crumbled, or use bacon-flavored jerky strips, cut into bits.
Generously grease and flour two 8″ round cake pans; set aside. Combine flour and baking powder; set aside. In a mixing bowl, beat softened margarine until smooth. Add eggs and corn oil; mix well. Add strained chicken, and shredded carrots and mix until smooth. Add flour mixture and mix thoroughly. Pour batter into the 2 prepared 8″ cake pans. Bake at 325° for 60 minutes. Let cool for a few minutes before removing from pans. Cool completely on wire racks.

Place one layer on a serving plate and spread yogurt over top. Place second layer on top, then spread yogurt on top and sides of entire cake. Sprinkle crumbled bacon or bits of jerky strips over top. Use “Pupperoni” sticks for candles.

OR

Carob Chip Bundt Cake
This is a darker, richer, peanut flavored cake with carob chips and carob drizzled on top. A beautiful cake that serves 16-20 dogs, if you’re having a bigger party.

1 cup whole wheat flour
1 teaspoon baking soda
1/4 cup peanut butter
1/4 cup butter, melted
1/3 cup honey (optional)
1 egg
1/2 cup carob chips (carob is a chocolate substitute)*
Mix the dry ingredients. Add the remaining ingredients and mix quickly. Bake in a greased ring mold at 350° for 40 minutes. Drizzle melted carob over cake when cooled. Store in the refrigerator.

!!!!!!!!! Do not use chocolate chips !!!!!!!!. If you cannot find carob chips, make the cake without them.

OR

Jerky Cake for Pups

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup soft butter
1/2 cup corn oil
1 jar strained beef baby food
4 eggs
2-3 strips of beef jerky
Preheat oven to 325°. Grease and flour an 8x5x3 inch loaf pan. Cream butter until smooth. Add corn oil, baby food, and eggs. Mix until smooth.

Mix dry ingredients into beef mixture until batter is smooth. Crumble beef jerky and fold into batter. Pour batter into loaf pan. Bake 1 hour and 10 minutes. Cool on wire rack 15 minutes. Frost with plain yogurt, cream cheese or cottage cheese. Crumble another strip of beef jerky and sprinkle on top of icing. Store in refrigerator.

OR

http://www.dog-treat-recipe-exchange.com…

Frannie answers:

Peanut Butter Carrot Cake

Naturally sweet, colorful and flavorful, this cake is simple and easy to make. Great for Fall.

* 1 cup flour
* 1 tsp baking soda
* 1/4 cup peanut butter
* 1/4 cup vegetable oil
* 1 cup shredded carrots
* 1 tsp. Vanilla
* 1/3 cup honey
* 1 egg

Mix flour and baking soda. Add remaining ingredients. Pour into greased 8″ round cake pan and bake at 350° for 30 minutes. Let cool. Puree cottage cheese in blender for icing. Decorate with more peanut butter and carrots.

Bacon Chicken Layer Cake

This recipe makes a real layer cake! Chicken, bacon and yogurt provide aromas that drive dogs crazy for this cake.

* 3 cups flour
* 1 T. Baking powder
* 1/2 cup margarine, softened
* 6 eggs, beaten
* 1/2 cup corn oil
* 2 jars strained chicken baby food
* 2 cups finely shredded carrots
* plain or vanilla yogurt
* 2 or 3 strips of bacon, fried crisp, then crumbled, or use bacon-flavored jerky strips, cut into bits.

Generously grease and flour two 8″ round cake pans; set aside. Combine flour and baking powder; set aside. In a mixing bowl, beat softened margarine until smooth. Add eggs and corn oil; mix well. Add strained chicken, and shredded carrots and mix until smooth. Add flour mixture and mix thoroughly. Pour batter into the 2 prepared 8″ cake pans. Bake at 325° for 60 minutes. Let cool for a few minutes before removing from pans. Cool completely on wire racks.

Place one layer on a serving plate and spread yogurt over top. Place second layer on top, then spread yogurt on top and sides of entire cake. Sprinkle crumbled bacon or bits of jerky strips over top. Use “Pupperoni” sticks for candles.

Carob Chip Bundt Cake

This is a darker, richer, peanut flavored cake with carob chips and carob drizzled on top. A beautiful cake that serves 16-20 dogs, if you’re having a bigger party.

* 1 cup whole wheat flour
* 1 teaspoon baking soda
* 1/4 cup peanut butter
* 1/4 cup butter, melted
* 1/3 cup honey (optional)
* 1 egg
* 1/2 cup carob chips (carob is a chocolate substitute)*

Mix the dry ingredients. Add the remaining ingredients and mix quickly. Bake in a greased ring mold at 350° for 40 minutes. Drizzle melted carob over cake when cooled. Store in the refrigerator.

* Do not use chocolate chips. If you cannot find carob chips, make the cake without them.

Ginger Banana Party Cake

Banana and ginger combine to make an aromatic cake that’s not too sweet for dogs. Well chopped nuts make it a festive cake.

* 2/3 cup mashed bananas
* 1/2 cup softened butter
* 3 large eggs
* 3/4 cup water
* 2 cups Unbleached Flour
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1 tsp ginger
* 2 teaspoons cinnamon
* 1/2 cup chopped pecans

Beat together mashed banana and butter until creamy. Add eggs and water. Beat well. Stir in dry ingredients. Beat until smooth, Add nuts. Spoon batter evenly into oiled and floured bundt pan. Bake at 350° for about 35 minutes. Cool on wire rack 5 minutes, remove from pan, replace on rack and cool.

Banana & Mock-Choc Frosting:

* 2 cup mashed banana
* 1 tablespoon butter
* 6 tablespoon powdered carob
* 2 teaspoons vanilla
* 3 tablespoon unbleached flour
* 1 teaspoon cinnamon

Blend thoroughly and spread on cooled cake. Sprinkle with well-chopped pecans.

Jerky Cake for Pups

* 1 1/2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/2 cup soft butter
* 1/2 cup corn oil
* 1 jar strained beef baby food
* 4 eggs
* 2-3 strips of beef jerky

Preheat oven to 325°. Grease and flour an 8x5x3 inch loaf pan. Cream butter until smooth. Add corn oil, baby food, and eggs. Mix until smooth.

Mix dry ingredients into beef mixture until batter is smooth. Crumble beef jerky and fold into batter. Pour batter into loaf pan. Bake 1 hour and 10 minutes. Cool on wire rack 15 minutes. Frost with plain yogurt, cream cheese or cottage cheese. Crumble another strip of beef jerky and sprinkle on top of icing. Store in refrigerator.

Frannie answers:

Http://www.party-photo-favors.com/dog_birthday_cake_recipes.htm

Hope this helps~!

Frannie answers:

Sugar is not a good thing for dogs, they can’t digest it very well. I wouln’t chance it. I would go to a high end pet store and see if they have something you could use for your puppy cake.

Frannie answers:

It won’t hurt them if they got a little by accident, but giving them cake with sugar and fat from butter on purpose is not the best thing to do for them…there are lots of alternative healthy treats, you don’t need to give them human junk food.

Frannie answers:

Peanut Butter Cake For Dogs!

1 cup white or whole wheat flour
1 tsp baking soda
1/4 cup peanut butter
1/4 cup vegetable oil
1 cup shredded carrots
1 tsp vanilla
1/3 cup honey
1 egg
Directions:
Preheat oven to 350°F (180°C)
Mix together flour and baking soda. Add remaining ingredients and mix well. Pour into a ring mold sprayed with a nonstick spray for 40 minutes.
Frost this cake with low fat cottage cheese and decorate with carrot pieces. Store in refrigerator.

Fun Dog Cake:

http://www.ehow.com/how_5555145_make-edible-cake-dogs.html

Also, there are many other recipes you can get through google if you want something other than this.

Frannie answers:

1/2 c. Butter
1/2 c. Oil
1 1/2 c. Light brown sugar, packed
2 eggs
1 tsp. Vanilla extract
1/2 c. Buttermilk
2 1/2 c. Unbleached all-purpose flour
1 tsp. Baking soda
1/2 tsp. Salt
1/2 tsp. Baking powder
1/2 tsp. Cinnamon
1/2 tsp. Cloves
2 c. Finely diced zucchini (not grated)
1 c. Carob chips (chocolate chips can be substituted)
1 c. Chopped nuts (optional)

Cream butter, oil and sugar well. Beat in eggs, vanilla and buttermilk. Combine all dry ingredients and add to creamed mixture. Beat well with electric mixer, then fold in zucchini and carob chips.
Turn into a well-greased 9×13 pan and bake at 325 degrees for 40-50 minutes, or until it tests done. Frost with a cream cheese frosting

Frannie answers:

Make him a meatloaf; use a little mashed potatoes for icing.

Frannie answers:

That’s such a cute idea, http://www.party-photo-favors.com/images/dog-cake-fondant-lg.jpg

i did a little research so here,

Bacon Chicken Layer Cake

This recipe makes a real layer cake! Chicken, bacon and yogurt provide aromas that drive dogs crazy for this cake.

* 3 cups flour
* 1 T. Baking powder
* 1/2 cup margarine, softened
* 6 eggs, beaten
* 1/2 cup corn oil
* 2 jars strained chicken baby food
* 2 cups finely shredded carrots
* plain or vanilla yogurt
* 2 or 3 strips of bacon, fried crisp, then crumbled, or use bacon-flavored jerky strips, cut into bits.

Generously grease and flour two 8″ round cake pans; set aside. Combine flour and baking powder; set aside. In a mixing bowl, beat softened margarine until smooth. Add eggs and corn oil; mix well. Add strained chicken, and shredded carrots and mix until smooth. Add flour mixture and mix thoroughly. Pour batter into the 2 prepared 8″ cake pans. Bake at 325° for 60 minutes. Let cool for a few minutes before removing from pans. Cool completely on wire racks.

Place one layer on a serving plate and spread yogurt over top. Place second layer on top, then spread yogurt on top and sides of entire cake. Sprinkle crumbled bacon or bits of jerky strips over top. Use “Pupperoni” sticks for candles.

The sites I listed in my sources have more recipes,
Happy Birthday to your dog!!! =]

Frannie answers:

OK, First of all, If I were to make a cake for my dog it would be made out of kibble, no sugar or frosting or cake mix at all, because it would make the dog really sick or give it worms. Second of all, i think its nice and cute that you are making or thinking about a cake for your dog,but personally I think you should ask a vet if its safe for a dog to have a cake- Just to be on the safe side.

Frannie answers:

Here are a couple of different dog birthday cake recipes. For “frosting” most used blended cottage cheese or plain yogurt. I blend peanut butter with cottage cheese to make a peanut butter “frosting” and use carrots and carob for sprinkles. One lady who is in my dog’s “play group”, makes something she calls “pup” cakes. So it is perfectly normal to want to give your dog a special treat for its birthday.

Frannie answers:

1)Simple Dog Cake Recipe
Preheat oven to 350 degrees

Mix:

2 cups flour, white or wheat

4 teaspoons baking powder

Add:

2 six ounce cans of your dog’s favorite food

1/2 cup vegetable oil

1/2 cup sugar (optional)

4 eggs

Approx. 1 cup milk (add slowly until mix reaches batter consistency)

Pour in a greased 9 x 13 inch pan and bake for thirty-five minutes until set in center. Let cool in pan for twenty minutes before removing.

You can choose whether or not you ‘d like to frost your dog birthday cake and add your pet’s name.

2)also check this site out: http://www.dog-names.org.uk/healthy-dog-birthday-cake-recipes.htm

Frannie answers:

Well I can answer that. I write a site about birthday cakes and have good, easy recipes on there that are just what you are looking for.

Goto: http://www.birthday-cake-central.com and pick one of the scratch recipes from the recipe link on the left for both the cake and the frosting. All of them are super good and anyone can make them no problem. My kids help me with them all the time.

You can print out the recipe for each type of cake and frosting.

Enjoy

Jeff

Frannie answers:

Chocolate Angel Food Cake

1 cup sifted cake flour
2 cups granulated sugar, divided
1/2 cup unsweetened cocoa powder
1-1/2 cups egg whites ( about 10-12 large egg whites.) at rm temp.
1 tsp cold water
1/4 tsp salt
1 tsp cream of tartar
1 tsp vanilla extract
1/4 cup whipping cream
1/2 cup semisweet chocolate chips

1. Preheat oven to 400. Sift the cake flour, 1 cup sugar and cocoa, into a medium bowl and mix well; sift again.
2. Combine egg whites, water and salt in a large bowl. Beat with an electric mixer,set at high until frothy. Beat in cream of tartar, until stiff peaks form. Beat in remaining sugar, and the vanilla extract. Fold in the flour mixture.
3. Pour into a tube pan. Run a knife through batter to break up any air pockets. Reduce oven temp to 375. Bake for 10 minutes. Reduce the oven temp to 300. Bake until the cakes springs when touched, about 35-40 minutes.
4. Invert the tube pan on a bottle. Cool cake for 40 minutes. Loosen cake from sides of pan with a sharp knife. Place cake on a cake plate.
5. For glaze, bring cream to a boil in a small sauce pan. Add chocolate chips and stir until melted. Drizzle over cake.

Enjoy!

Frannie answers:

INGREDIENTS
1 cup butter
2 1/2 cups white sugar
3 eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups buttermilk
3 3/4 cups all-purpose flour
2 1/4 teaspoons baking powder
2 1/2 teaspoons baking soda

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9×13 inch pans. Sift together the flour, baking powder and baking soda. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pans.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. I’m sure you could divide the into your pans and use the left over batter to make cupcakes. Buttercream frosting is really good with this cake. The buttermilk in this recipe makes the cake super moist.

Frannie answers:

KRISPY’s CARROT CAKE:
2 cups sugar
1 1/2 cups Crisco oil
4 eggs
2 1/4 cups flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
3 cups grated raw carrots
1 1/2 cups chopped walnuts
Mix in large bowl, sugar, oil and eggs; beat well. In separate bowl, sift flour, salt, baking soda and cinnamon. Blend dry ingredients into egg mixture. Stir in carrots and nuts. Pour into prepared pans. Bake at 300 degrees for about 60 minutes or until toothpick inserted in center comes out clean. Cool well before icing.

CREAM CHEESE FROSTING:
1 (8 ounces) package cream cheese, softened
1/2 cup margarine or butter, softened
1 teaspoon vanilla extract
3 cups sifted powdered sugar
1 Tablespoon milk
Cream all ingredients together until spreading consistency.

Frannie answers:

Copied and pasted from an answer I gave last month for old-fashioned boiled icing, lol.

Boiled Icing (a very good recipe — it will stay soft for several days)

Put 2 c. Sugar (white or brown) in a pot and add 1 c. Water. Meanwhile, beat 2 egg whites ’til stiff and set aside. Bring the sugar mixture to a boil, then simmer over a medium heat; cook until it reaches the soft ball stage (when you put a drop of the syrup in a cup of cold water it forms a ball, but it collapses if you try to pick it up). Remove from heat. *Slowly* add the hot syrup to the egg whites, beating with an electric mixer or whisk as you do so. Beat until fluffy. Add vanilla (not absolutely essential if you don’t have any on hand).

Boiled icing made with brown sugar is my favourite topping for a chocolate cake.

Edit: Oops! Just noticed the part about not having a mixer. Honestly, though, it’s been years since I’ve owned a set of electric beaters. I use a hand whisk for egg whites all the time.

2nd edit: okay… Well then, let’s narrow this down. What kind of cake is it (flavour, layer vs. Tube pan)? Knowing this would make it easier to suggest alternative toppings.
Since I’m off to bed, I throw out these possibilities:
-use whipped cream instead (don’t need a mixer — put it in a chilled glass jar and shake vigourously)
-place layers together using jam (any flavour works well with a white cake, while apricot or cherry jam goes well with chocolate). You can also use lemon curd or lemon pie filling.
-make a butterscotch sauce from brown sugar, butter and cream/milk (recipes abound on line) and drizzle over the top of the cake
-a citrus glaze can be made by heating orange juice and adding sugar then brushing on top of cake
-dark chocolate and cream — equal portions cooked gently together in a double boiler, then poured over the cake.

Frannie answers:

Allrecipe.com they have a recipe for everything =) hope this helps

Frannie answers:

Mrs. Roberts’ Pound Cake

1/2 cup Butter
1 cup Milk
1/2 cup Crisco
6 Eggs
3 cups Sugar
3 cups Cake Flour
1 tsp. Vanilla Butter-Nut Flavoring

Cream butter, Crisco and sugar thoroughly. Add eggs (one at a time) as you continue to beat. Sift flour several times. Add milk and flavoring alternately with flour. Beat just enough to mix thoroughly (too much beating makes cake tough). Grease and flour tube pan. Shake out excess flour. Start cake in a cold oven. Cook at 300 degrees for 1 hour. Raise temperature to 350 degrees and cook until cake is brown. Let cake cool at least 15 minutes before removing from pan. Cool on rack.

Brooke’s Pound Cake (she’s 12 years old)

1 lb Butter
6 Eggs
3 cups Sugar
4 cups Self-rising Flour
1 tbs. Vanilla
3/4 cup Milk

Combine all ingredients and beat until well blended, about 10 minutes. Cook at 350 degrees until brown.

Frannie answers:

Marshmallow Fondant Recipe Ingredients

* 8-ounce bag of marshmallows
* 2 pounds of powdered sugar (also called confectioner’s sugar or icing sugar; you won’t quite use all of it for this recipe)
* 2 tablespoons of water
* vegetable shortening (Crisco) for greasing hands and tools

How To Make Marshmallow Fondant Put the marshmallows and water in a microwave-safe bowl and heat on high for about two minutes. The marshmallows should be puffy but will still hold their shape. Stir thoroughly until smooth.

Next, add about 1 1/2 pounds of the powdered sugar and stir with a spoon well greased with the Crisco. The homemade fondant at this point should be a very sticky dough.

Thoroughly grease your hands and work surface with the shortening and knead the fondant, adding a little bit of powdered sugar at a time until the mixture isn’t sticky anymore. If it’s sticky, add more sugar. If it’s dry and tearing, add a teaspoon or two of water and knead it in. The homemade fondant recipe is finished when the dough is pliable and stretchy without tearing.

If you won’t be using the marshmallow fondant recipe right away, cover it with a little bit more Crisco and wrap it well with plastic wrap. Seal it in a bag and keep it in the refrigerator, where it will last for several weeks.

Ingredients

* 1/2 cup shortening
* 1/2 cup butter, softened
* 1 teaspoon vanilla extract
* 4 cups confectioners’ sugar
* 2 tablespoons milk

Directions

1. In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate

And just buy a cake mix from the store..making the cake from scratch will take more time
Hope This Helps =D

Frannie answers:

Chocolate Bonbons

Ingredients:

3/4 cup butter
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 egg
1 3/4 cup flour — unsifted
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla

Directions:

Preheat oven to 350 F degrees. Cream shortening, sugars until fluffy. Add egg and vanilla; beat well. Add flour, baking powder and salt. Mix until blended.

Form into 1 inch balls around Hershey’s Kisses. Cover completely. Bake 12 minutes on ungreased cookie sheet. Frost and decorate as desired.

This recipe for Chocolate Bon Bons serves/makes 4 dozen

**********************************************************************

Chocolate Peanut Bonbons

PREPARATION:
In large bowl, combine peanut butter, pecans, powdered sugar, dates, and butter and mix well; form into 1″ balls.
Melt semisweet chips and 1/2 cup milk chocolate chips together in a glass measuring cup in microwave on medium power about 2 minutes, stirring once, until melted and smooth.

Stir in remaining 1/2 cup milk chocolate chips and stir constantly until smooth (this tempers the chocolate, setting up crystals so it will harden). Dip each ball into melted chocolate mixture and set on parchment paper. Let stand until chocolate is firm, then store tightly covered at room temperature.

Frannie answers:

I always make peppermint bark. It is really easy to make and looks really festive.
You just melt two pounds of white chocolate, and mix in crushed candy canes into the chocolate once its melted. Then you pour the chocolate onto a cookie sheet lined with parchment paper and put it into the fridge until the chocolate hardens. When its hard you take it out and break it into pieces like you would for peanut brittle.

Frannie answers:

I vote for the Pretzels in Almond Bark. Have you ever seen a teen who didn’t like pretzels? They will be awfully pretty, in your bags and tied up with a bow.

Also, they will probably be the best “keepers” in case someone wants to save them for Christmas day. They can be eaten a few at a time, bag closed and the rest eaten later.

Frannie answers:

1 can crushed pineapple
1 can wilderness pie filling
1 box white or yellow cake mix
1 cube butter
1 cup water
Grease bottom of pan. Add cake, Mix in water, pineapple and pie filling. Slice butter on top and bake at 350 for about 35 minutes.
Do not drain the pineapple

Frannie answers:

You can get the recipe via google, here is one

http://www.grouprecipes.com/56108/simply-homemade-graham-crackers.html

As for me, a PowerPoint slideshow is a good idea. Make a delicate digital photo album and fill it with photographs of your mother with you. To make this unique gift even more personalized, choose a beautiful template, add a few words underneath each picture about your memories, insert a moving background song….
Some tips you can refer to:

http://www.acoolsoft.com/articles/Perfect-Gifts-for-Mothers-Day.html#244

Some free templates:

http://www.acoolsoft.com/free-powerpoint-templates/motherday-powerpoint-templates.html#244

http://www.ppt-to-dvd.com/freetemplates/free-mother’s-day-powerpoint-templates.html#244

P.S.
Don’t forget to give your dear mom a big hug O(?_?)O

Frannie answers:

This seems nice

http://www.videojug.com/film/how-to-make-chocolate-and-orange-cake

multiply recipe by three for three tier

if you put “chocolate orange layer three tier cake recipe” into google theres a lot of different options they are yummy looking !

Frannie answers:

Here’s one for 7UP Cake. It’s delicious!

7 Up Cake Recipe
Ingredients:
1 1/2 c Butter, softened
3 c Sugar
5 Eggs
3 c Flour
2 tb Lemon extract
3/4 c 7UP
Confectioner’s sugar

Directions:
Cream butter and sugar until smooth.
Add eggs, one at a time, beating well after each addition.
Add flour, lemon extract, and 7UP; mix well. Pour into greased angel food (or bundt) pan.
Bake 325F for 1 hour and 15 minutes or until done.
Sprinkle with confectioner’s sugar.

Frannie answers:

Decadent Halloween Brownies
Cookies And Brownies
Holidays

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups (4 sticks) unsalted butter
16 ounces chocolate chips
6 ounces unsweetened chocolate
6 eggs
2 tablespoons instant espresso powder
2 tablespoons vanilla extract
2 7/8 cups sugar
1 cup flour
1 tablespoon baking powder
1 teaspoon salt
2 cups chocolate chips
2 cups chopped walnuts
1 tub prepared vanilla frosting
1 tub prepared chocolate frosting
Orange food coloring (or mix red and
yellow)

Preheat oven to 350 degrees. Melt together butter, chocolate chips and
unsweetened chocolate in top of double boiler until smooth. Set aside
and allow to cool to room temperature.

In large bowl, whisk together eggs, espresso powder, vanilla and sugar. Stir in cooled chocolate mixture; combine well. Stir in flour, baking powder and salt. Mix until combined. Fold in chocolate chips and walnuts. Pour into buttered 15-by-10-inch baking pan.

Bake 30 minutes in preheated oven. Let cool completely in pan on rack. Cover and chill overnight.

In large bowl, whip vanilla frosting until light and fluffy, using
electric mixer. Use food coloring to dye frosting deep orange color.
Using favorite cookie cutters such as pumpkins, cats or leaves, cut
shapes out of chilled brownies, carefully loosening from pan with
spatula. Decorate brownies with frosting. Makes about 1 dozen.
Gggggggggggggggggggggggggggggggggggggggggggggg
Title: CHEWY S’MORES BROWNIES
Categories: Cakes, Brownies
Yield: 24 Servings

-basic box preparation
1 pk Duncan hines fudge brownie m
1/3 c Water
1/3 c Crisco vegetable oil
1 Egg; -see note
3/4 c Chopped nuts; optional
-additional ingredients
2 c Miniature marshmallows
9 Graham crackers
6 oz Milk chocolate chips; or
Semisweet chocolate chips

Preparation Time: 0:40 Prepare and
bake 1 package Duncan Hine’s Fudge brownie mix as according to pkg directions: directions follow

Note: For chewy brownies: add 1 egg. For cake-like brownies: add 2 eggs.

Prepare: Preheat oven to 350′. GREASE bottom only of 9 x 13-inch, 9 x 9- in
or 8 x 8-inch pan.

Make batter: Combine Brownie mix, water, oil, eggs and chopped nuts if
desired. Stir with spoon in large bowl until well blended (about 50 strokes
Spread into greased pan.

Bake in center of oven: For 9 x 13-inch, bake 25-28 minutes. For 9 x 9- inc
bake 35-38 minutes. For 8 x 8-inch, bake for 35-38 minutes.

Avoid over baking. Immediately on removing from oven sprinkle 2 cups miniature
marshmallows and 6 ounce of chocolate chips over warm brownie surface and
return to oven for about two minutes to melt.

Arrange graham crackers on top of the hot marshmallows and press down
lightly. Cool completely and cut into servings along the graham cracker indention.

High Altitude, over 3500 feet- Basic Box preparation: Stir 2 Tablespoons
flour into dry mix. Mix as directed using 1/4 cup oil, 1/3 cup water and 1
egg. Bake at 350′ in a metal or glass pan; 27-30 minutes for 9 x 13 or 38-4
minutes for 9 x 9 pan. Proceed as directed for the smores. Cool completely before cutting for neater squares.
Makes about 35 small brownies
gggggggggggggggggggggggggggggggggggggggggggggggg

Frannie answers:

Tbls = tablespoon

4 tbls cake flour
4 tbls sugar
2 tbls cocoa
1 egg
3 tbls milk
3 tbls oil
1 large mug

add dry ingredients to mug and mix well
crack an egg and add it to the mug, make sure you mix it well to avoid any pockets of flour in the corners
pour in the milk and oil and mix well
pop your mug into the microwave and zap on max power for 3mins
wait until the cake stops rising and settles in the mug

enjoy with a cup of coffee

Frannie answers:

The pineapple topping for pineapple upside down cake is usually carmelized sugar and pineapple. Here’s an idea:

Melt 1/2 cube butter in saute pan. Add 1 cup brown sugar and 1/2 cup chopped pecans. Add cubed pineapple (not fresh). Cook on medium low heat until syrupy and thick. Add a little vanilla.
Poke holes in the top of your cake and spoon topping over the top. Serve with ice cream.

Good luck!

Frannie answers:

Well, I am US and I do try to always be kind – so here is my answer:

One pound of flour is roughly 3 1/2 cups and one pound equals 455 grams. So 455 divided by 3 1/2 = 130 grams per cup. Roughly.

Here is more:
All-purpose Flour and Confectioners’ Sugar

U.S. Cups Grams

1/8 cup 15 grams

1/4 cup 30 grams

1/3 cup 40 grams

3/8 cup 45 grams

1/2 cup 60 grams

5/8 cup 70 grams

2/3 cup 75 grams

3/4 cup 85 grams

7/8 cup 100 grams

1 cup 110 grams

This is from a “Continental Cooking” Cookbook I often use.